PST-Algerie

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  • Creamy 4-milk ice cream pie: find out how to make this delicious dessert in a practical way

    Creamy 4-milk ice cream pie: find out how to make this delicious dessert in a practical way

    Hello, everyone, today we’re going to learn how to make Creamy pie using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

    How to Make Creamy 4-milk ice cream pie

    Try the Four-Milk Frozen Cake and be amazed by its irresistible flavor. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    For the Four Milk Cream:

    • 1 cup of heavy cream (200 ml)
    • 1 cup of coconut milk (200 ml)
    • 1 ⅔ cups of whole milk (400 ml)
    • 1 can of sweetened condensed milk
    • 3 tablespoons of cornstarch
    • 4 tablespoons of powdered milk

    For the Crunchy Crumble:

    • 2 cups of milk cookies (200 grams)
    • 2 tablespoons of melted butter

    For the Topping:

    • 1 cup of whipped cream (200 ml)

    Instructions:

    Four-Milk Cream:

    First, in a saucepan, combine the condensed milk, cornstarch, and heavy cream, stirring well until the cornstarch is fully dissolved.

    Then, add the coconut milk, whole milk, and powdered milk. Next, stir until the mixture becomes smooth. After that, cook over medium heat, stirring constantly, until it thickens to a syrup-like consistency. Once done, turn off the heat and let it cool.

    Crunchy Crumble:

    Initially, crush the milk biscuits in a food processor or blender until you achieve a crumbly texture. Then, transfer to a bowl and mix with the melted butter until the mixture becomes moist. Set aside.

    Assembling the Pie:

    First, in a glass dish approximately 10 x 7 x 2.5 inches, spread ⅓ of the four-milk cream on the bottom. Next, add half of the crumble, pressing lightly. After that, spread the remaining cream, leveling it evenly. Finally, top with the remaining crumble, saving a small portion for decoration.

    Topping:

    Spread the whipped cream evenly over the pie. Finishing off, sprinkle the remaining crumble on top and, if desired, decorate with white chocolate shavings.

    Final Steps and Storage:

    Refrigerate for at least 4 hours to set. Serve chilled. The pie can be stored in the refrigerator for up to 3 days.

    Extra Tip:

    • Add fresh red berries for decoration to give it a festive touch.
  • Creamy dessert with 3 ingredients: Delicious, practical and a real hit here at home

    Creamy dessert with 3 ingredients: Delicious, practical and a real hit here at home

    Hello, everyone, today we’re going to learn how to make a Creamy dessert using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

    How to Make Creamy dessert with 3 ingredients

    With just 3 ingredients and no need for yeast or flour, this dessert is simple, affordable, and ready in just 15 minutes. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

    Recipe Ingredients:

    • 2 eggs
    • 2 cups of milk (500 ml)
    • 4 tablespoons of sugar
    • 1 teaspoon of vanilla extract (optional)
    • Roasted peanuts (optional)

    Instructions:

    First, place the sugar in a saucepan and heat it until it melts completely, forming a caramel. Set aside.

    Next, in another saucepan, bring the milk to a boil and gradually add it to the caramel, stirring constantly until you obtain a smooth mixture.

    Then, in a bowl, whisk the eggs with the vanilla extract until well combined.

    Afterward, slowly add the hot milk to the egg mixture, stirring continuously. Strain the mixture to ensure it is smooth and uniform.

    Finally, distribute the strained cream into individual glass cups. Cover each cup with plastic wrap.

    Place the cups in a saucepan and add hot water until it reaches halfway up the sides of the cups. Cover the saucepan and cook in a water bath over medium heat for about 15 minutes.

    Once done, transfer the cups to the refrigerator and let them cool for at least 2 hours.

    Last, when serving, finish with roasted peanuts on top, if desired.

  • Grandma’s Oven-Baked Crispy Parmesan Potatoes

    Grandma’s Oven-Baked Crispy Parmesan Potatoes

    Grandma’s Oven-Baked Crispy Parmesan Potatoes

    Table of Contents

    Ingredients

    For the Potatoes:

      • 3 large yellow potatoes, peeled and cut into wedges
      • 60 grams Panko breadcrumbs

     

      • 1 teaspoon salt
      • ½ teaspoon black pepper
      • 1 teaspoon paprika

     

      • ½ teaspoon garlic powder
      • 30-40 grams grated Parmesan cheese
      • 50 grams olive oil

     

    Step-by-Step Instructions

    1. Prepare the Potatoes

    1. Preheat your oven to 400°F (200°C).
    2. Peel the potatoes and cut them into thick wedges. Rinse them under cold water to remove excess starch, then pat them dry with a kitchen towel.

    2. Mix the Coating

      1. In a large mixing bowl, combine the Panko breadcrumbs, salt, black pepper, paprika, garlic powder, and grated Parmesan cheese. Stir well to ensure the seasonings are evenly distributed.

     

    3. Coat the Potatoes

    1. Drizzle the potato wedges with olive oil, ensuring they are lightly but evenly coated.
    2. Add the potatoes to the breadcrumb mixture, tossing them gently until each wedge is fully coated with the seasoned crumbs.

    4. Arrange and Bake

      1. Line a baking sheet with parchment paper or lightly grease it with olive oil.

     

    1. Place the coated potato wedges on the sheet in a single layer, ensuring they don’t overlap for even baking.
    2. Bake in the preheated oven for 25-30 minutes, turning them halfway through to ensure both sides become golden and crispy.

    5. Serve

    • Once the potatoes are crispy and golden brown, remove them from the oven. Let them cool for a few minutes before serving. These potatoes pair wonderfully with a side of sour cream, a light salad, or even as a standalone snack
  • Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Soft Butter Cake Recipe

    Table of Contents

    Ingredients

    • 1 3/4 cup 230 grams/ 8.1Oz Cake Flour
    • 1/2 teaspoon baking powder
    • 1 cup 250 grams/ 8.8Oz butter
    • 1 cup 200 grams/ 7Oz castor sugar
    • 5 eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup 59ml milk

    Instructions

    • This super soft moist butter cake is easy to prepare. The cake is very moist and soft. In a large bowl, sift 230 grams all-purpose flour, add 1/2 tea spoon baking powder. Sift the flour two to three times. This will bring a lot of air in the batter, set it aside.
    • In another bowl, add one cup of salted butter, if you are using unsalted butter add one and a quarter teaspoon of salt to the dry ingredients.
    • The butter should be at room temperature, beat the butter until it is very soft then add a cup of sugar and start beating the butter and sugar at low speed for about 2 minutes.
    • Scrape the sides and continue beating the mixture for 15 minutes. One of the key tips to their recipe is beating the butter and sugar very well until the mixture is pale.
    • Once you have beat the mixture really well, start adding 5 eggs one at a time and beat each egg until it is incorporated in the mixture before adding the next.
    • Add vanilla extract and beat for a minute, if you just love the butter flavor you can leave the vanilla extract out. Add the sifted dry ingredients to the butter mixture spoon by spoon. Keep
    • Featured Post beating while adding the dry ingredients slowly.
    • After you have added half of the dry ingredients, bring the milk and pour half of the milk into the batter, mix it through and continue adding the dry ingredients.
    • Mix until the batter is dense then add the remaining milk and beat the batter until light and fluffy with no lumps. For baking, you will need a 7 by 7 square pan greased and lined with parchment paper.
    • Pour the batter into the prepared cake tin, smoothen the top and bake the cake in a preheated oven at 320 degrees Fahrenheit (160C) for 55 to 65 minutes but start checking the cake after 50 minutes.
    • The cake should bake to golden brown and a toothpick inserted at the center comes out clean or with a few moist crumbs. Let it cool in the pan for about 10 minutes then invert on a wire rack, slice and serve. Enjoy.
  • Mixing Apples and Nuts: A Delectable Apple Pie Recipe

    Mixing Apples and Nuts: A Delectable Apple Pie Recipe

    Mixing Apples and Nuts: A Delectable Apple Pie Recipe

    Table of Contents

    Picture this: you’re craving a delicious dessert, something that’s comforting yet indulgent. Well, look no further because we have the perfect solution – a mouthwatering apple pie infused with the goodness of nuts. In this article, we’ll guide you through the process of creating this delectable treat step by step. So, put on your apron and let’s get baking!

    Ingredients

    • 260g all-purpose flour (or oat flour for a twist)
    • 100g raisins
    • 120ml oil
    • 120ml water
    • 50g chopped walnuts
    • 90g stevia sweetener (or 180g normal sugar)
    • 12g baking powder
    • 4 apples
    • 3 eggs
    • Juice of 1 lemon
    • 1 teaspoon vanilla sugar
    • 1 teaspoon vanilla essence
    • A pinch of salt
    • A knob of butter for greasing
    • Ground cinnamon
    • Icing sugar (for dusting)
    Preparing the Apples
    1. Clean and Cube: Wash the apples, remove the cores, and cut them into small cubes without peeling. Place them in a bowl and sprinkle with lemon juice to prevent browning.
    2. Sweeten and Spice: Add water, vanilla sugar, and stevia sweetener (or sugar) to the apples. Mix well to coat them evenly. Then, throw in the raisins, chopped walnuts, a pinch of salt, and a generous sprinkle of cinnamon. Let the flavors mingle for about 10 minutes.
    Mixing the Batter
    1. Blend the Wet Ingredients: In a separate bowl, combine oil, eggs, and vanilla essence. Give it a good whisk until smooth.
    2. Incorporate the Dry Ingredients: Gradually add the flour and baking powder to the wet mixture. Stir gently until everything is well combined, and you have a smooth batter.
    3. Fuse the Flavors: Fold the apple mixture into the batter, ensuring an even distribution of apples and nuts throughout.
    See also  Apple Cinnamon Cake Recipe
    Buttering the Mold
    1. Grease it Up: Take a rectangular glass mold and generously grease it with butter. This will prevent the pie from sticking to the sides.
    2. Spread the Joy: Pour the batter into the greased mold, using a spoon to spread it evenly and level the surface.
    Baking to Perfection
    1. Preheat and Bake: Preheat your oven to 180°C. Once heated, pop the mold into the oven and bake for 40-45 minutes, or until the pie is golden brown and a toothpick inserted into the center comes out clean.
    2. Dust and Delight: Once baked, remove the pie from the oven and let it cool slightly. Dust the top with icing sugar for that extra touch of sweetness and visual appeal.
    Serving and Enjoying
    1. Slice and Serve: Cut the pie into generous slices and serve warm. Pair it with a dollop of vanilla ice cream for an indulgent treat.
    2. Enjoy the Moment: Take a bite and let the flavors dance on your palate. Whether it’s a cozy evening at home or a gathering with loved ones, this apple pie is sure to be a crowd-pleaser.
  • Apple Cake with Dried Cherries

    Apple Cake with Dried Cherries

    Apple Cake with Dried Cherries

    Table of Contents

    Ingredients:

      • 3 medium eggs
      • 100 grams (1/2 cup) butter
      • 100 grams (1/2 cup) sugar (adjust to taste)
      • Approximately 310 grams (2 1/2 cups) wheat flour
      • 1.5 teaspoons baking powder
      • A pinch of salt
      • Vanilla extract (to taste)
      • 2 apples (400-500 grams), peeled, cored, and diced
      • 30 grams (1/4 cup) dried cherries, raisins, or nuts (optional)

    Directions:

      1. Preheat Oven: Preheat your oven to 180°C (350°F). Grease and flour a baking pan.
      2. Prepare Batter: In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
      1. Mix Dry Ingredients: In a separate bowl, combine flour, baking powder, and salt. Gradually add to the butter mixture, mixing until just combined.
      2. Add Apples and Mix-ins: Fold in the diced apples and dried cherries, raisins, or nuts if using.
      3. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
    1. Cool and Serve: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

    Serving Suggestions:

      • Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
    • Pair with a cup of tea or coffee for a delightful afternoon treat.

    Cooking Tips:

      • For a richer flavor, use brown sugar instead of white sugar.
    • Ensure apples are well-diced to distribute evenly throughout the batter.

    Nutritional Benefits:

      • Apples add natural sweetness and fiber.
    • Dried cherries or raisins contribute antioxidants and vitamins.
  • Crusty Mini Baguettes: A Taste of France in Your Kitchen

    Crusty Mini Baguettes: A Taste of France in Your Kitchen

    Crusty Mini Baguettes: A Taste of France in Your Kitchen
    Table of Contents
    Ingredients
    For 8 mini baguettes:

    2 1/2 cups (320 g / 11.3 oz) bread flour
    3/4 cup + 2 tbsp (210 ml) water
    1 tsp (3 g) brewer’s yeast or 1/2 tsp (2 g) dry yeast
    1 tsp (5 g) sugar
    1 tsp (5 g) salt
    Detailed Instructions
    Begin by combining the bread flour, yeast, sugar, and salt in a large mixing bowl. If using dry yeast, ensure it’s not in direct contact with the salt, as salt can inhibit yeast activity. Whisk these dry ingredients together to ensure even distribution.
    Gradually add the water to the dry ingredients, mixing as you go. You may need to adjust the amount of water slightly depending on the humidity and the exact protein content of your flour. The goal is to form a shaggy dough that comes together but isn’t too sticky.
    Turn the dough out onto a clean, lightly floured surface and begin kneading. This step is crucial for developing the gluten structure that gives baguettes their characteristic chewy texture. Knead for about 10 minutes until the dough becomes smooth and elastic. To test if it’s ready, gently press your finger into the dough – it should spring back slowly.
    Place the kneaded dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour. The ideal temperature for rising is around 75°F to 80°F (24°C to 27°C). The dough should roughly double in size.
    After the first rise, gently punch down the dough to release the gas bubbles that have formed. This helps to redistribute the yeast and sugar, leading to a more even second rise.
    Divide the dough into 8 equal portions. You can use a scale for precision, but eyeballing it works too. Each portion should be about 65-70 grams.
    Shape each portion into a mini baguette. To do this, flatten the dough slightly, then fold it lengthwise and pinch the seam to seal. Roll gently with your hands to elongate the dough, tapering the ends slightly for that classic baguette shape.
    Place the shaped mini baguettes on a baking sheet lined with parchment paper. Leave enough space between each baguette for them to expand. Cover the baguettes loosely with a clean kitchen towel or lightly oiled plastic wrap and let them rise for another 30 minutes.
    While the baguettes are in their final rise, preheat your oven to 425°F (220°C). If you have a baking stone, place it in the oven now to heat up. Also, place an empty baking pan on the bottom rack of the oven – we’ll use this to create steam later.
    Just before baking, use a sharp knife or a bread lame to score the tops of the baguettes. Make 3-4 diagonal slashes across each baguette. These cuts allow the bread to expand properly during baking and create that classic baguette appearance.
    Slide the baking sheet with the baguettes into the preheated oven. Quickly pour about 1 cup of hot water into the empty baking pan at the bottom of the oven and close the door immediately. This creates steam, which helps develop a crispy crust.
    Bake for 15-20 minutes, or until the baguettes are golden brown and sound hollow when tapped on the bottom. The exact baking time may vary depending on your oven, so keep an eye on them after the 15-minute mark.
    Once baked, transfer the mini baguettes to a wire rack to cool. This allows air to circulate around the bread, preventing the bottom from becoming soggy.
    See also Melt-in-Your-Mouth Creamy Garlic Butter Lobster Tails
    Serving Suggestions
    These Crusty Mini Baguettes are versatile and can be enjoyed in numerous ways:

    As is: Enjoy them fresh out of the oven (after cooling slightly) with a spread of butter or olive oil.
    With soup: They’re perfect for dipping into your favorite soup or stew.
    For sandwiches: Slice them lengthwise to make delightful mini sandwiches.
    As a side: Serve alongside a cheese board or with a main course like pasta or salad.
    For breakfast: Toast slices and serve with jam or as a base for avocado toast.
    Nutrition Information
    Per mini baguette (approximate values):

    Calories: 160
    Protein: 5g
    Carbohydrates: 32g
    Fiber: 1g
    Fat: 0.5g
    Sodium: 290mg
    Please note that these are estimates and may vary based on specific ingredients and portion sizes.

    Tips for Perfect Crusty Mini Baguettes
    Use bread flour: Its higher protein content helps develop the gluten structure necessary for that chewy baguette texture.
    Temperature matters: Use lukewarm water (about 100°F or 38°C) to activate the yeast properly.
    Don’t rush the rise: Allowing proper time for fermentation develops flavor and texture.
    Create steam: The steam in the oven is crucial for achieving that crispy crust. If you don’t want to use the water pan method, you can mist the oven with a spray bottle when you put the bread in.
    Experiment with flours: Try substituting a portion of the bread flour with whole wheat or rye for different flavors and textures.
    Make ahead: You can prepare the dough the night before and let it rise slowly in the refrigerator. This slow fermentation can enhance flavor.
    Storage: These baguettes are best enjoyed fresh, but can be stored in a paper bag at room temperature for a day. To refresh, sprinkle with water and heat in a 350°F (175°C) oven for a few minutes.

  • Best Breakfast Bread Recipe

    Best Breakfast Bread Recipe

    Best Breakfast Bread Recipe

    Table of Contents

    1. more flour. Knead the dough by hand until it reaches a smooth consistency.
    2. First Fermentation: Cover the dough and let it ferment for 25 minutes in a warm place (around 30°C or 86°F).
    3. Folding the Dough: After 25 minutes, grease your hands and fold the dough inwards to incorporate air. Cover again and let it rest for another 20 minutes.
    4. Second Folding: Grease your hands again and fold the dough once more. After a few minutes of folding, cover the dough and let it rest for 1 hour.
    5. Shaping the Dough: After the dough has fermented, sprinkle flour on a clean work surface and pour the dough onto it. Form the dough into a ball.
    6. Dividing the Dough: Divide the dough into 4 equal parts. From each piece, form a ball and let them rest for 7 to 10 minutes.
    7. Prepare for Baking: Sprinkle flour on top of each ball and gently press to expand the dough. Sprinkle cornmeal onto parchment paper and place the dough on top.
    8. Final Preparation: Pour 2 tablespoons of olive oil over the dough in the tray.
    9. Bake the Bread: Preheat your oven to 220°C (428°F) and bake the bread for 7 to 10 minutes or until golden brown.
    10. Enjoy: Allow the bread to cool slightly, then enjoy it warm, soft, and delicious!

    Serving Suggestions

    Serve with butter, jam, or your favorite spreads. Great for making breakfast sandwiches or toast!

    Cooking Tips

    Make sure your water is warm but not hot to avoid killing the yeast. Adjust the amount of flour based on the dough’s texture; it should be soft and slightly sticky.

    See also  Crock pot chicken and dumpling

    Nutritional Benefits

    This bread is a good source of carbohydrates and can provide energy for your morning activities. Homemade bread allows you to control the ingredients and avoid preservatives found in store-bought options.

    Dietary Information

    This recipe is vegetarian-friendly. To make it vegan, substitute the olive oil with a plant-based alternative.

    Nutritional Facts (per slice)

      • Calories: Approximately 120
      • Protein: 3 g
      • Carbohydrates: 22 g
      • Fat: 2 g
    • Fiber: 1 g
    • Sugar: 0.5 g

    Storage

    Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and freeze for up to 1 month.

    Why You’ll Love This Recipe

    It’s simple and requires minimal ingredients, perfect for beginner bakers! The bread comes out soft and fluffy, ideal for breakfast. It’s versatile; enjoy it plain, or dress it up with your favorite toppings. Homemade bread fills your home with a delightful aroma while baking!

  • Zucchini Vegetable Bake with Egg and Mozzarella

    Zucchini Vegetable Bake with Egg and Mozzarella

    Zucchini Vegetable Bake with Egg and Mozzarella

    Table of Contents

    Ingredients:

    For the Zucchini Bake:

      • 3 eggs
      • Salt, black pepper (to taste)
      • 50 ml milk
      • 2 tablespoons flour
      • Chives, chopped (optional)
      • 2 zucchini, grated
      • 2 teaspoons salt (for drawing moisture out of the zucchini)
      • 50g butter
      • 3 cloves garlic, minced
      • 2 bay leaves
      • 1 onion, finely chopped
      • 1 carrot, finely chopped
      • 1 red bell pepper, finely chopped
      • 4 mushrooms, sliced
      • Provencal herbs (or mixed dried herbs, to taste)
      • 1 tomato, sliced
    • 100g mozzarella, shredded
    • 100g canned peas

    For the Yogurt Sauce:

      • 200g unsweetened yogurt
      • 1 tablespoon soy sauce
      • Salt (to taste)
      • 1 clove garlic, minced
    • Dill, chopped

    Directions:

      1. Prepare the Zucchini:
        • Grate the zucchini and sprinkle with 2 teaspoons of salt. Leave it for 15 minutes to draw out excess moisture. After 15 minutes, squeeze out the liquid from the zucchini using your hands or a clean towel.
      1. Prepare the Vegetables:
        • In a pan, melt 50g butter over medium heat and add 3 cloves of garlic and 2 bay leaves. Sauté for 2-3 minutes to infuse the oil with garlic aroma.
        • Add the chopped onion, carrot, red bell pepper, and sliced mushrooms. Sauté until softened (about 5-7 minutes). Season with salt, black pepper, and Provencal herbs to taste. Simmer on low heat for 15 minutes.
      1. Make the Egg Mixture:
        • In a bowl, whisk together 3 eggs, 50 ml milk, 2 tablespoons flour, salt, and black pepper. Add chopped chives if desired.
      2. Assemble the Bake:
          • Preheat the oven to 180°C (356°F).

         

        • In a large baking dish, spread the sautéed vegetables evenly. Top with the grated zucchini, then add the sliced tomato, 100g mozzarella, and 100g canned peas.
        • Pour the egg mixture over the vegetables and cheese.
      1. Bake:
        • Bake the dish in the preheated oven for 25 minutes or until the top is golden and the eggs are set.
      2. Make the Yogurt Sauce:
          • In a small bowl, mix 200g unsweetened yogurt, 1 tablespoon soy sauce, a pinch of salt, 1 clove minced garlic, and chopped dill. Stir well and set aside.

         

      3. Serve:
        • Slice the baked zucchini dish and serve warm with the creamy yogurt sauce on the side.

    Serving Suggestions:

    • Serve as a main dish with a side salad or bread.
    • Pair it with roasted potatoes or rice for a more substantial meal.

    Cooking Tips:

      • Make sure to squeeze out as much liquid as possible from the zucchini to prevent the bake from becoming too watery.
    • For extra flavor, you can sprinkle additional herbs like thyme or rosemary over the top before baking.

    Nutritional Benefits:

      • Zucchini is low in calories and high in vitamins, particularly vitamin C and potassium.
      • Eggs provide a rich source of protein and essential vitamins.
    • Mozzarella adds calcium and protein for a balanced meal.

    Dietary Information:

      • Vegetarian-friendly.
      • Can be made gluten-free by using a gluten-free flour alternative.

    Nutritional Facts (per serving, approx.):

      • Calories: 280
      • Carbohydrates: 12g
      • Protein: 14g
      • Fat: 20g
      • Fiber: 3g
      • Sugars: 5g

    Storage:

    • Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
    • Freeze: This dish can be frozen for up to 2 months. Thaw overnight in the fridge and reheat before serving.
    See also  Stuffed Zucchini and Peppe
  • Greek Yogurt Cake Recipe

    Greek Yogurt Cake Recipe

    Greek Yogurt Cake Recipe

    Table of Contents

    Ingredients:

      • 4 medium eggs
      • 250g unsweetened plain Greek yogurt
      • 100g sugar
      • 40g cornstarch
      • Pinch of salt
    • Zest of 1 lemon

    Directions:

    Step 1: Preheat the Oven

    1. Preheat your oven to 180°C (350°F). Grease and line an 8-inch (20 cm) round cake pan with parchment paper.

    Step 2: Beat the Eggs and Sugar

      1. In a large mixing bowl, beat the eggs and sugar together using a hand mixer or whisk until light, pale, and fluffy. This will take about 3-5 minutes.

    Step 3: Add the Greek Yogurt and Lemon Zest

    1. Gently fold in the Greek yogurt and lemon zest using a spatula or whisk until well combined.

    Step 4: Add Dry Ingredients

    1. In a separate bowl, whisk together the cornstarch and pinch of salt. Gradually sift the dry ingredients into the wet mixture, folding gently to avoid deflating the batter.

    Step 5: Bake the Cake

      1. Pour the batter into the prepared cake pan and smooth the top.
    1. Bake in the preheated oven for 35-40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.

    Step 6: Cool and Serve

      1. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
      2. Serve plain or with a dusting of powdered sugar or a drizzle of honey.
    See also  Delicious Homemade Sweet Buns: A Recipe Your Kids Will Love!

    Serving Suggestions:

    • Serve the Greek yogurt cake with a dollop of whipped cream, fresh berries, or a drizzle of honey.
    • Pair it with a cup of coffee or tea for an afternoon snack.

    Cooking Tips:

      • Do not overmix the batter after adding the dry ingredients to maintain a light, airy texture.
    • Make sure the eggs are at room temperature for better volume and incorporation.

    Nutritional Benefits:

      • Greek yogurt is rich in protein and probiotics, promoting digestive health.
      • Eggs provide high-quality protein, while the lemon zest adds a boost of vitamin C.

    Dietary Information:

    • Vegetarian-friendly.
    • Can be made gluten-free by substituting cornstarch with a gluten-free flour blend.

    Nutritional Facts (per slice, approx.):

      • Calories: 180
      • Carbohydrates: 20g
      • Protein: 7g
      • Fat: 7g
    • Sugar: 12g
    • Fiber: 0g

    Storage:

      • Room Temperature: Store the cake in an airtight container for up to 2 days.
    • Refrigeration: Store in the refrigerator for up to 5 days. Bring to room temperature or warm before serving.
    • Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.

    Why You’ll Love This Recipe:

      • Simple and Light: This cake is easy to make with minimal ingredients, and the result is a light and airy cake with a refreshing lemon flavor.
    • Healthy: Made with Greek yogurt, it provides protein and probiotics, making it a better-for-you treat.
    • Versatile: Enjoy it plain, or dress it up with berries, honey, or whipped cream for an extra special dessert.
  • Chocolate Coconut Milk Jelly Recipe

    Chocolate Coconut Milk Jelly Recipe

    Chocolate Coconut Milk Jelly Recipe

    Table of Contents

    Ingredients:

      • 1 tablespoon agar-agar powder
      • 1 cup (240 ml) water
      • 1 ½ cups (360 ml) coconut milk
      • 1/3 cup (30 g) unsweetened cocoa powder

    Directions:

      1. Prepare Agar-Agar:
        • In a medium saucepan, combine 1 tablespoon of agar-agar powder and 1 cup of water. Stir well to dissolve the agar-agar.
      2. Add Coconut Milk and Cocoa:
          • Once the agar-agar is dissolved, add 1 ½ cups of coconut milk and 1/3 cup of unsweetened cocoa powder to the saucepan. Stir until the cocoa powder is fully mixed.

         

      3. Boil the Mixture:
        • Place the saucepan over medium heat and bring the mixture to a boil, stirring frequently to prevent lumps. Allow the mixture to boil for about 2-3 minutes.
    1. Set the Jelly:
      • Remove the mixture from heat and pour it into a mold or serving cups. Let it cool to room temperature before refrigerating for 2 hours, or until fully set.
    2. Serve:
        • Once the jelly is set, cut into slices or serve directly from the molds. Enjoy chilled!

       

    Serving Suggestions:

      • Serve with fresh fruit, such as berries or mango slices.
      • Drizzle with extra coconut milk or chocolate syrup for added indulgence.
    • Garnish with shredded coconut or chopped nuts for a crunchy texture.

    Cooking Tips:

      • Stir the mixture constantly while heating to ensure the agar-agar dissolves evenly and the jelly sets properly.
      • For a creamier texture, you can substitute part of the water with more coconut milk.

    Nutritional Benefits:

      • Agar-agar is a plant-based alternative to gelatin, rich in fiber and low in calories.
      • Coconut milk provides healthy fats and adds a rich, creamy flavor.
      • Cocoa powder is a good source of antioxidants and adds a deep chocolate flavor.

    Dietary Information:

      • Vegan
      • Dairy-free
      • Gluten-free

    Nutritional Facts (per serving, approx.):

      • Calories: 120
      • Carbohydrates: 9g
      • Protein: 1g
      • Fat: 9g
      • Fiber: 1g
      • Sugars: 2g

    Storage:

    • Store the jelly in an airtight container in the refrigerator for up to 3-4 days.
  • Breakfast Pancake Roll

    Breakfast Pancake Roll

    Breakfast Pancake Roll

    Table of Contents

    Ingredients

     

      • Flour: 1 bowl (~150 g)
      • Eggs: 2
      • Milk: 50–100 ml (optional)

     

    • Salt: A pinch
    • Oil: For frying

    Directions

     

    1. Mix Ingredients:
        • In a bowl, crack the eggs and whisk them.
        • Add flour and a pinch of salt.
        • Gradually add milk while stirring until the batter is smooth and lump-free.

       

    2. Heat the Pan:
        • Heat a flat-bottomed pan on medium-low heat.
        • Add a small amount of oil to the pan.

       

    3. Cook the Pancake:
        • Pour the batter into the pan and tilt to spread evenly.
        • Cook for 2–3 minutes until the bottom turns golden brown.

       

      • Flip and cook the other side for 1–2 minutes.
    4. Serve:
        • Remove from the pan, slice into pieces, and serve hot.

       

    Serving Suggestions

      • Pair with your favorite jam, honey, or syrup.

     

    • Add a side of fresh fruits for a balanced meal.
    • Serve with scrambled eggs or sautéed vegetables for a savory option.

    Cooking Tips

     

      • Ensure the batter is lump-free for an even texture.
      • Use a non-stick pan to prevent sticking.
      • For added flavor, mix in chopped herbs or spices like cinnamon or nutmeg.

    Nutritional Benefits

      • Eggs: High in protein and essential nutrients like vitamin D.
      • Flour: Provides carbohydrates for energy.

     

    • Milk: Adds calcium and a creamy texture (if used).

    Dietary Information

      • Vegetarian: Suitable for vegetarians.

     

    • Gluten-Free Option: Substitute with gluten-free flour.
    • Dairy-Free Option: Skip milk or use a plant-based alternative.

    Nutritional Facts (Per Serving)

     

      • Calories: 150
      • Protein: 6 g
      • Fat: 5 g

     

    • Carbohydrates: 20 g
    • Fiber: 1 g

    Storage

     

      • Refrigerate: Store leftovers in an airtight container for up to 2 days.
      • Reheat: Warm in a pan or microwave before serving.
      • Freeze: Wrap individual slices in plastic wrap and freeze for up to a month.

    Why You’ll Love This Recipe

     

      • Quick & Easy: Ready in just 5 minutes with minimal cleanup.
      • Customizable: Add your favorite mix-ins or toppings for variety.

     

    • Nutritious: Provides a balance of protein, carbs, and healthy fats.
    • Family-Friendly: Loved by both kids and adults.
  • Spanish-Inspired Lasagna with Red Wine and Leeks

    Spanish-Inspired Lasagna with Red Wine and Leeks

    Spanish-Inspired Lasagna with Red Wine and Leeks

    Table of Contents

    Ingredients

    • 1 onion, finely chopped
    • 3 cloves garlic, minced
    • 600g (1.3 lbs) minced beef
    • 100ml (⅓ cup + 1 tbsp) dry red wine
    • 300g (10.5 oz) chopped tomatoes
    • 40g (3 tbsp) butter
    • 1 leek, sliced
    • 2 tbsp (16g) flour
    • 500ml (2 cups) milk
    • 80g (2.8 oz) Parmesan, grated
    • 300g (10.5 oz) pasta (your choice)
    • 150g (5.3 oz) mozzarella, shredded
    • Vegetable oil, for cooking
    • 3 tsp (15g) salt
    • 1 tsp (5g) black pepper
    • 1 tsp (4g) sugar
    • Pinch of nutmeg

    Step-by-Step Instructions

    Step 1: Sauté the Onion and Garlic

    1. Sauté the onion: In a large pan, heat a little vegetable oil over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it softens.
    2. Add garlic: Add the minced garlic and cook for another minute, stirring constantly.

    Step 2: Cook the Beef

    1. Brown the beef: Add 600g of minced beef to the pan with the onions and garlic. Cook for 10 minutes, stirring occasionally, until the beef is browned and cooked through.
    2. Add red wine: Pour in 100ml of dry red wine, along with 1 tsp of salt and ½ tsp of black pepper. Let the beef simmer until most of the wine evaporates, leaving a rich flavor.
    3. Add tomatoes: Stir in 300g of chopped tomatoes and 1 tsp of sugar. Let the mixture simmer for another 5 minutes, then remove it from the heat.
    See also  Quick and Delightful Sugar-Free Homemade Chocolates

    Step 3: Make the Leek Béchamel Sauce

    1. Melt butter: In a separate pan, melt 40g of butter over medium heat. Add the sliced leek and sauté for about 8 minutes, or until the leek is tender and fragrant.
    2. Thicken with flour: Sprinkle 2 tbsp of flour over the sautéed leeks and stir for 1 minute to form a roux.
    3. Add milk and season: Gradually whisk in 500ml of milk, stirring continuously to prevent lumps. Cook until the sauce thickens. Season with 1 tsp of salt, black pepper, and a pinch of nutmeg.
    4. Blend for smoothness (optional): If you prefer a smooth sauce, blend the leek béchamel using an immersion blender.
    5. Add Parmesan: Stir in 80g of grated Parmesan to give the sauce a rich, creamy flavor. Remove from heat.

    Step 4: Cook the Pasta

    1. Boil pasta: Cook 300g of pasta in a large pot of salted boiling water with 3 tbsp of vegetable oil until al dente. Drain the pasta and toss it in the leek béchamel sauce to coat evenly.

    Step 5: Assemble the Lasagna

    1. Layer the lasagna: In a greased baking dish, add a layer of the creamy pasta. Follow with a layer of the savory beef and tomato sauce. Repeat the process until all the layers are completed, finishing with a final layer of pasta.
    2. Top with mozzarella: Sprinkle 150g of shredded mozzarella on top, covering the entire dish.

    Step 6: Bake the Lasagna

    1. Preheat the oven: Preheat your oven to 180°C (360°F).
    2. Bake: Place the lasagna in the oven and bake for 40 minutes, or until the top is golden brown and the cheese is bubbly.
    See also  Creamy Mushroom Sauce Recipe: A Delightful Addition to Any Meal

    Step 7: Serve and Enjoy

    1. Cool slightly: Allow the lasagna to cool for a few minutes before slicing it into portions.
    2. Serve hot: Enjoy the lasagna warm, with the perfect blend of creamy pasta, rich beef sauce, and melted cheese.

    Tips and Variations

    • Vegetable additions: Add some spinach, zucchini, or mushrooms for extra flavor and nutrition.
    • Wine alternatives: If you don’t have red wine, you can use beef broth or a splash of balsamic vinegar for a similar depth of flavor.
    • Spice it up: Add a pinch of chili flakes or paprika to the beef sauce for a bit of heat.
  • Vanilla Bean Ice Cream with Sweet Peach Topping

    Vanilla Bean Ice Cream with Sweet Peach Topping

    Here’s what you’ll need:

    For the Creamy Ice Cream Base:

    2 cups heavy cream
    1 cup whole milk
    3/4 cup granulated sugar
    1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
    4 large egg yolks
    For the Sweet Peach Topping:

    2 cups fresh peaches, peeled and diced
    2 tablespoons granulated sugar
    1 teaspoon lemon juice
    Let’s get cooking!

    Warm up the Cream: In a medium saucepan, combine the heavy cream, milk, and sugar. Add the vanilla bean seeds and pod (if using) or the vanilla extract. Gently heat over medium heat, stirring occasionally, until the mixture is warm and the sugar has dissolved. Don’t let it boil!

    Temper the Eggs: In a separate bowl, whisk the egg yolks together. Slowly pour a small amount of the warm cream mixture into the yolks, whisking constantly. This helps prevent the eggs from scrambling.

    Cook the Custard: Gradually pour the tempered egg yolks back into the saucepan with the cream mixture, whisking continuously. Cook over low heat, stirring constantly, until the mixture thickens slightly. It should coat the back of a spoon. Be careful not to let it boil!

    Chill the Custard: Remove the saucepan from the heat and discard the vanilla bean pod (if using). Let the custard cool completely. Once cool, cover and refrigerate for at least 4 hours, or overnight.

    Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions. Once churned, transfer the ice cream to an airtight container and freeze for at least 2-4 hours to firm up.

    Make the Peach Topping: In a bowl, combine the diced peaches, sugar, and lemon juice. Gently stir to combine and let it sit for 15-20 minutes to allow the peaches to macerate and release their juices.

    Time to Indulge! Scoop the homemade vanilla bean ice cream into bowls or cones and top generously with the sweet peach topping. Enjoy this refreshing summer treat!

    Tips & Tricks:

    For extra flavor, use high-quality vanilla extract.
    If you don’t have an ice cream maker, you can use a simple method with a shallow pan and an electric mixer.
    Feel free to use other seasonal fruits in place of peaches, such as berries or cherries.

  • Garlic Steak & Potato Foil Packets

    Garlic Steak & Potato Foil Packets

    Garlic Steak & Potato Foil Packets

    Table of Contents

    Here’s how to make it:

    Ingredients
    For the Packets:
    Steak: 1 1/2 pounds of sirloin steak, cut into 1-inch cubes
    Potatoes: 1 1/2 pounds of baby potatoes, halved or quartered depending on size
    Garlic: 4 cloves, minced
    Olive oil: 3 tablespoons
    Salt and pepper: To taste
    Fresh herbs: Such as rosemary and thyme, chopped (optional)
    Butter: A few tablespoons, cut into small pieces
    Additional Flavorings:
    Paprika: 1 teaspoon (optional for added color and flavor)
    Red pepper flakes: 1/2 teaspoon (optional for a spicy kick)
    Equipment
    Aluminum foil
    Mixing bowl
    Grill or oven

    Method

    Preparing the Ingredients:
    Marinate the Ingredients:
    In a large mixing bowl, combine the cubed steak, potatoes, minced garlic, olive oil, salt, pepper, and any additional seasonings like paprika and red pepper flakes.

    mix until everything is evenly coated. If using, add the chopped fresh herbs last to preserve their flavor.
    Assembling the Foil Packets:
    Prepare Foil:
    Cut large squares of aluminum foil, enough to fold over and seal the ingredients.
    Assemble Packets:
    Divide the steak and potato mixture evenly among the foil squares.

    Place a few pieces of butter on top of each portion.
    Fold the foil over the ingredients, then fold up the edges to seal the packets, making sure to leave room for air circulation inside the packets as they cook.
    Cooking:
    Grilling Method:
    Preheat the grill to medium-high heat.
    Place the foil packets on the grill and cook for about 20-25 minutes, turning once halfway through, until the steak is cooked to your liking and the potatoes are tender.
    Oven Method:
    Preheat the oven to 425°F (220°C).
    Place the foil packets on a baking sheet and bake for about 25-30 minutes, or until the steak is cooked and the potatoes are tender.
    Serving:
    Serve Directly:
    Carefully open the foil packets (watch for steam), and check the doneness.